Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola
Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, raw chocolate banana mousse parfait with coconut whip cream and vanilla almond granola. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can have raw chocolate banana mousse parfait with coconut whip cream and vanilla almond granola using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola:
  1. Prepare 2 cups creamy coconut milk
  2. Prepare 1 cup cocoa powder
  3. Get 1 cup soft dried dates
  4. Get 3 tbs vanilla extract
  5. Take For Granola
  6. Prepare 2 1/2 cups old fashioned rolled oats
  7. Take 3/4 cup slivered almonds
  8. Make ready 1/2 cup ground cinnamon
  9. Take Pinch salt (about 1/8 tsp)
  10. Prepare 1/2 cup pure maple syrup
  11. Prepare 1/4 cup melted coconut oil
  12. Make ready 1/4 tsp almond extract
  13. Get 1 tbs vanilla extract
  14. Get For whipped cream
  15. Get 1 pint coconut milk
Steps to make Raw Chocolate Banana Mousse Parfait with Coconut Whip Cream and Vanilla Almond Granola:
  1. For Mousse: Place dates in a food processor or mince into small pieces. Mix the dates with coconut milk, cocoa powder and vanilla until it's nice and thick, wrap and place in fridge. When serving top with whipped cream chopped bananas and oats.
  2. For Granola: Preheat oven to 300F degrees, line baking sheet with parchment paper or a silicone baking mat.
  3. Toss oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour very the oats and toss to coat. *make sure all oats are covered.
  4. Spread onto the prepared baking sheet and bake for 45 min, stirring every 15 min. Allow granola to cool completely to get crunchy
  5. For whipped cream: Whip coconut milk until soft peaks form. Refrigerate for best results.

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